Use any combination of:
daikon radishes
carrots
fingerling potatoes
parsnips
turnips
onions
fennel

2 large shallots, peeled and sliced
2 Tbsp olive oil
1 Tbsp Smart Balance butter substitute or butter
Salt and pepper
1 lemon peel, save the lemon for another use
1/2 cup parsley, loosely packed and coarsely chopped
3 cloves garlic, coarsely chopped

Cut the vegetables into chunks about 1/2" in the various dimensions. I don't peel turnips, potatoes or fennel. Cut up enough to cover the bottom of your largest sauté pan in a single layer.

Over medium-high heat, warm the olive oil. Sauté the vegetable chunks for about ten minutes. Add the butter and sauté another five minutes. Add the shallots and sauté an additional five minutes. Season with salt and pepper. By then, all the chunks will be tender and caramelized.

Mince the lemon peel on a cutting board. Cover it with the parsley and garlic, which you have already chopped coarsely. Mince the lemon peel, parsley and garlic all together for the gremolata.
Toss the warm vegetables with the gremolata and serve.